Salads and Dressings, Vegetables

Hot Potato Salad

  • 3 pounds Potatoes
  • 1 large Onion
  • 1 clove Garlic
  • 3 tablespoons Chopped parsley
  • 1/4 pound Pastrami, sliced thin
  • 1/2 cup Beef stock
  • 1/4 cup Vinegar
  • ~ Salt and pepper to taste

    • Microwave Oven Directions: Scrub potatoes, prick skin, and cook on high for 20minutes, or until done. Allow potatoesto stand for 5 minutes, then peel and slice. Chop onion, garlic and parsley, and place in a glass bowl. Cover with plastic wrap. Cook on high setting 4 minutes, or until soft. Add to potatoes. Cut pastrami slices into small pieces andarrange between paper towels. Place inmicrowave oven and cook on high setting1 1/2 minutes, or until hot. Add to potato mixture. In a glass bowl, combine beef stock, vinegar, salt and pepper. Cook on high setting until boiling, about2 minutes. Pour over hot vegetables. Toss well before serving.

    Conventional Directions: Boil potatoes in their jackets. Peel and slice while still hot. Cut pastrami into small pieces and fry until brown. Add finely chopped onion, garlic and parsley. Continue to cook until vegetables are soft. Add the stock, vinegar, salt and pepper, and bring mixture to a boil. Pour over hot potatoes and serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Mark and Terry Pollock of Meriwether, GA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!